Miso Butter Roasted Cabbage Wedges (Printable)

Buttery cabbage wedges glazed with sweet miso butter, delivering rich umami flavor and crispy golden edges.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2.6 lbs), cut into 8 wedges with core intact

→ Miso Butter

02 - 4.2 oz unsalted butter, softened
03 - 2 tbsp white miso paste
04 - 1 tbsp honey or maple syrup
05 - 1 tbsp rice vinegar
06 - 1 tsp toasted sesame oil
07 - 1 garlic clove, finely grated

→ Garnish

08 - 1 tbsp toasted sesame seeds
09 - 2 spring onions, thinly sliced
10 - Freshly ground black pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange cabbage wedges on the prepared tray with even spacing.
03 - In a mixing bowl, combine softened butter, white miso paste, honey or maple syrup, rice vinegar, sesame oil, and grated garlic. Mix until smooth and fully incorporated.
04 - Using a pastry brush, generously coat all sides of the cabbage wedges with the miso butter mixture.
05 - Roast in preheated oven for 25-30 minutes, turning wedges halfway through, until cabbage is golden brown and tender with crispy edges.
06 - Transfer roasted cabbage to serving platter. Sprinkle with toasted sesame seeds, sliced spring onions, and freshly ground black pepper.
07 - Serve hot as a side dish or light main course.

# Expert Tips:

01 -
  • It transforms humble cabbage into something deeply savoury and almost indulgent, with caramelized edges that crunch and centres that melt.
  • The miso butter does all the work, so you get maximum flavour with barely any effort or cleanup.
02 -
  • Leave the core intact when cutting your wedges or they'll fall apart in the oven and you'll lose those beautiful structural layers.
  • Make sure your butter is truly softened before mixing or the miso won't blend smoothly and you'll end up with clumps instead of a silky glaze.
03 -
  • Brush any leftover miso butter onto the parchment paper before roasting so nothing goes to waste and you get extra caramelized bits to scrape up.
  • If your cabbage wedges are on the larger side, add an extra five minutes to the roasting time and check tenderness with a fork before pulling them out.
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